Effect of Sodium Bicarbonate Residue on Some Characteristics of Processed Meat Products Publisher



Akbariadergani B¹ ; Sallak N² ; Jahed Khaniki G² ; Rastkari N² ; Sadighara P² Show Affiliations
Source: Foods and Raw Materials Published:2018

Abstract

Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4-6 minutes and at 450°C for 2-4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25-2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample. © 2018, Akbari-adergani et al. © 2018,Akbari-adergani et al.